Mushroom, Spinach and Caramelized Onion Omelet in a Jar

Try making these savory omelets at your next brunch or family meal.To reduce the fat while increasing the protein, simply use one or two egg whites for every whole egg.

INGREDIENTS

SERVES 6

1 second Butter Flavor No-Stick Cooking Spray

1 onion

1 tsp agave nectar

1 Portabella Mushroom Caps

1 red bell pepper

1 cup Baby Spinach Leaves

1 pinch Sea Salt

1 pinch Ground Black Pepper

5 Egg (Large)

8 egg white(s)

2/3 cup Mozarella Cheese

DIRECTIONS

1Preheat oven to 350 degrees. Spray sides and bottoms of small mason jars with cooking spray.

2Make the caramelized onions: Heat a pan over medium-low. Coat with cooking spray. Cook onions over low heat, stirring occasionally until they get lightly golden brown and very sweet (about 15 to 20 minutes). Stir in the agave nectar and cook another minute or so.

3Once onions are caramelized, add portabella mushroom and peppers to the pan. Increase heat to medium and sauté until soft (approximately 5 minutes). Season with a pinch of sea salt and fresh ground black pepper.

4While veggies cook, whisk together whole eggs and egg whites. Season with a few pinches of sea salt and pepper.